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Beef balls and preparation method thereof

A technology of beef balls and beef, which is applied in the direction of using chemicals to preserve meat/fish, food ingredients as antioxidants, food ingredients as taste improvers, etc., can solve the problems of limited promotion and development of beef balls, and achieve good nutritional value, The effect of extending shelf life and long shelf life

Pending Publication Date: 2018-09-28
广西山水牛畜牧业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of method that can only be sold now has limited the promotion and development of beef balls

Method used

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  • Beef balls and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of beef ball is prepared through the following steps:

[0024] (1) Take fresh beef hind legs, remove the fascia and grease, grind it into beef granules with a 6mm orifice plate, add bromelain and stir evenly, let it stand for 2 hours, and set aside. The amount of pineapple added is 7.5 standard per gram of meat unit bromelain;

[0025] (2) chopping and mixing the ground beef with a 6mm orifice plate at 300 rpm to make it slightly viscous, adding 1.25% salt, and continuing to chop and mix at 500 rpm to make the meat show stronger viscosity and No particles, add 6% soy sauce, 0.3% ginger, 1% cactus extract, 0.2% eugenol, 1.5% pepper, 0.5% grape seed extract, 0.75% tea extract, 1% Aloe mesophyll, 0.1% cinnamon oil, 0.3% peach gum, and 0.2% sodium alginate were chopped and mixed at 600 rpm for 40 minutes, so that the added auxiliary materials were fully mixed with the bottom filling, and minced meat was obtained;

[0026] (3) the gained minced meat is extruded into...

Embodiment 2

[0030] A kind of beef ball is prepared through the following steps:

[0031] (1) Take fresh beef hind legs, remove the fascia and grease, grind it into beef granules with a 4mm orifice plate, add bromelain and stir evenly, let it stand for 1 hour, and set aside. The amount of pineapple girl added is 5 standard per gram of meat unit bromelain;

[0032] (2) chopping and mixing the ground beef with a 4mm orifice plate at 200 rpm to make it slightly viscous, adding 1.0% salt, and continuing to chop and mix at 400 rpm to make the meat show stronger viscosity and No particles, add 4% soy sauce, 0.1% ginger, 0.8% cactus extract, 0.1% eugenol, 1.0% pepper, 0.3% grape seed extract, 0.5% tea extract, 0.5% Aloe mesophyll, 0.05% cinnamon oil, 0.1% peach gum, and 0.1% sodium alginate were chopped and mixed at 500 rpm for 20 minutes, so that each added auxiliary material was fully mixed with the bottom filling, and minced meat was obtained;

[0033] (3) the gained ground meat is extruded ...

Embodiment 3

[0037] A kind of beef ball is prepared through the following steps:

[0038] (1) Take fresh beef hind legs, remove the fascia and grease, grind it into beef granules with a 12mm orifice plate, add bromelain and stir evenly, let it stand for 3 hours, and set aside. The amount of pineapple girl added is 10 standard per gram of meat unit bromelain;

[0039] (2) chop and mix the ground beef with 12mm orifice plate at 400 rpm to make it slightly sticky, add 1.5% salt, and continue chopping at 600 rpm to make the meat show stronger viscosity and No particles, add 8% soy sauce, 0.5% ginger, 1.2% cactus extract, 0.3% eugenol, 2.0% pepper, 0.7% grape seed extract, 1% tea extract, 1.5% Aloe mesophyll, 0.15% cinnamon oil, 0.5% peach gum, and 0.3% sodium alginate were chopped and mixed at 700 rpm for 60 minutes, so that the added auxiliary materials were fully mixed with the bottom filling, and minced meat was obtained;

[0040] (3) Gained minced meat is extruded into semi-finished beef...

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PUM

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Abstract

The invention relates to the field of meat product processing, in particular to beef balls and a preparation method thereof. The method adds bromelain to treat beef in the preparation process, and thebromelain hydrolyzes macromolecular protein of meat protein into small molecular amino acids and proteins which are easy to absorb. Moreover, the method adds a cactus extract liquid, eugenol, pepper,grape seed extract, tea extract, aloe leaf flesh, cinnamon oil, peach gum and sodium alginate into the beef so as to fully play the beneficial effects of the beef, so that the beef balls which are free from chemical additive and starch are finally obtained. The beef balls are better in taste and flavor, and have long shelf life and no harm to human body.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to beef balls and a preparation method thereof. Background technique [0002] Beef is the third most consumed meat in the world, accounting for about 25% of the meat market. Beef is rich in protein and amino acids. Its composition is closer to the needs of the human body than pork, and can improve the body's disease resistance. It is especially suitable for people who are growing and developing, after surgery, and after illness to supplement blood loss and repair tissues. Traditional Chinese medicine believes that beef has the functions of nourishing the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and wind, and quenching thirst and saliva. It is suitable for people with sagging middle Qi, shortness of breath, weak body, weak muscles and bones, anemia, long-term illness, and yellow and dizzy complexion. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/60A23L13/40A23B4/20
CPCA23B4/20A23V2002/00A23L13/10A23L13/42A23L13/422A23L13/48A23L13/67A23V2200/02A23V2200/14A23V2200/23A23V2250/214A23V2250/21A23V2250/5026
Inventor 杨远澄周贵金谭春萍杨远广陆海龙
Owner 广西山水牛畜牧业有限责任公司
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